Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof

ABSTRACT

The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked food compositions that includes preparing a composition comprising meat, vegetables, sauce, and nisin-containing whey, cooking the composition, and sealing the composition into packaging; whereby the growth of a pathogenic microorganism is inhibited.

RELATED APPLICATION

This application is a continuation-in-part of U.S. patent application Ser. No. 09/386,793, filed on Aug. 31, 1999, now U.S Pat. No. 6,242,017.

FIELD OF THE INVENTION

This invention relates to stabilization of compositions containing cooked meat, especially turkey-gravy compositions and vegetables-meat-sauce compositions, against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to methods of stabilizing food compositions containing cooked meat and/or cooked meat and vegetables in a sauce against the development of toxins, wherein the method comprises adding nisin-containing whey derived from a nisin-producing culture to the cooked meat or cooked meat, vegetables, and sauce combination.

BACKGROUND OF THE INVENTION

Packaged precooked meat and gravy combinations are commonly available to the public in vacuum sealed airtight packets, such as those made of pliable plastic films. The packets are termed airtight to the extent that the films are relatively impermeable to air, so that the components sealed within them at the time of preparation remain largely anaerobic. Such products must be prepared free of pathogenic organisms, especially toxin-producing anaerobes. Pathogenic organisms that may contaminate packaged meats include, by way of nonlimiting example, Clostridium botulinum, C. perfringens, (Lucke et al., in “Ecology and Control Foods” (A. H. W. Hauschild and K. L. Dodds, eds.) Marcel Dekker, New York, 1993, pp. 177-207; Smart et al., J. AppI. Bacteriol. 46, 377-383 (1979); Roberts et al., J. Fd. Technol., 14, 211-226 (1979); Tompkin, Food Technology, 34, 229-236, and 257 (1980); Bryan et al., Amer. Public Health, 61, 1869-1885 (1971); Microbial Ecology of Food Commodities—Microorganisms in Foods 6: Blackie Academic and Professional, 1998, p. 115), Listeria monocytogenes, Escherichia coli, Bacillus cereus, Enterococcus faecalis, and similar microorganisms. Among these, spore-forming, toxin-producing microorganisms are of particular concern, because any spores produced by viable cells may survive and grow to produce toxins subsequent to manufacturing or domestic heating steps. Such microorganisms include species of the genus Clostridium.

In U.S. Pat. Nos. 4,888,191 and 5,017,391, Anders et al. disclose compositions and methods related to the use of lactate salts to delay C. botulinum growth in a foodstuff such as fish or poultry. The foods are heated to a temperature sufficient to cook the meat but not to sterilize the product. Anders et al. suggest that lactate may be used alone, or in combination with other agents such as sodium nitrite. These patents fail to discuss nisin or its properties.

Maas et al. (AppI. Envir. Microbiol., 55, 2226-2229 (1989)) report that lactate, when incorporated into a turkey meat vacuum-packed composition, delays the generation of botulinum toxin in a manner directly dependent on the concentration of lactate introduced into the composition. Maas et al. do not mention nisin.

Nisin is a peptide-like antibacterial substance produced by microorganisms such as Lactococcus lactis subsp. lactis (formerly known as Streptococcus lactis). Its structure is illustrated in U.S. Pat. No. 5,527,505 to Yamauchi et al. The highest activity preparations of nisin contain about 40 million IU per gram. Commercial preparations of nisin are available. For example, one commercial preparation, NISAPLIN™, containing about 1 million IU per gram is available from Aplin & Barrett Ltd., Trowbridge, England; another commercial preparation, CHRISIN™, containing about 1 million IU per gram is available from Chr. Hansen A/S (Denmark). Nisin has no known toxic effects in humans. It is widely used in a variety of prepared dairy foods. Experimental use in preserving other foods has also been reported. Details on these applications are provided below.

A number of efforts have been reported since 1975 directed to reducing uncoupled acid production in dairy fermentations by controlling the post-fermentation acidification of yogurt. In some of these studies, a nisin producing culture was introduced in an attempt to inhibit these effects. Kalra et al. (Indian Journal of Dairy Science, 28: 71-72 (1975)) incorporated the nisin producing culture Streptococcus lactis (now known as L. lactis subsp. lactis) along with the yogurt culture before fermentation. Others introduced nisin in milk prior to fermentation (Bayoumi, Chem. Mikrobiol. Technol. Lebensm., 13:65-69 (1991)) or following fermentation (Gupta et al., Cultured Dairy Products Journal, 23: 17-18 (1988); Gupta et al., Cultured Dairy Products Journal, 23: 9-10 (1989)). In all cases, the rate of post-fermentation acidification was only partially inhibited by these treatments and the yogurt continued to become more acidic throughout its shelf life.

In U.S. Pat. No. 5,527,505, by Yamauchi et al., yogurt was produced from raw milk by incorporating a nisin-producing strain, Lactococcus lactis subsp. lactis, along with the traditional yogurt culture consisting of Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). Yamauchi et al. teach that the lactococci are needed to secrete the nisin, whose effect is to retard the activity of ST and LB. The resulting yogurt therefore contains the lactococci used to produce the nisin. Nonetheless, the acidity of yogurt containing the nisin-producing bacteria increased by 64 to 96 percent in 14 days, in various experiments inoculated with differing amounts of L. lactis subsp. lactis, compared to the initial acidity at the completion of fermentation. Other studies (Hogarty et al., J. Fd. Prot., 45:1208-1211 (1982); Sadovski et al., XX International Dairy Congress, Vol. E: 542-5-44 (1978)) also noted acid production and development of bitterness at low temperature by some mesophilic starter lactococci in dairy products.

In U.S. Pat. No. 5,015,487 to Collison et al., the use of nisin, as a representative of the class of lanthionine bacteriocins, to control undesirable microorganisms in heat processed meats is disclosed. In tests involving dipping frankfurters in nisin solutions, the growth of L. monocytogenes was effectively inhibited upon storage at 4° C.

Chung et al. (Appl. Envir. Microbiol., 55,1329-1333 (1989)) report that nisin has an inhibitory effect on gram-positive bacteria, such as L. monocytogenes, Staphylococcus aureus and Streptococcus lactis, but has no such effect on gram-negative bacteria such as Serratia marcescens, Salmonella typhimurium and Pseudomonas aeruginosa when these microorganisms are attached to meat.

Nisin has been added to cheeses to inhibit toxin production by Clostridium botulinum (U.S. Pat. No. 4,584,199 to Taylor). U.S. Pat. No. 4,597,972 to Taylor discloses a detailed example in which chicken frankfurter components are shown to require the presence of both added nitrite and added nisin in order to prevent or delay botulinum toxin production when challenged with C. botulinum.

Nisaplin™ has been found to preserve salad dressings from microbiological contamination, such as challenge by Lactobacillus brevis subsp. lindneri, for an extended shelf life period (Muriana et al., J. Food Protection, 58:1109-1113 (1995)).

There remains a need for compositions and procedures related to prepared meat products that inhibit the growth of pathogenic microorganisms, and the production of toxins by them, using natural or innocuous ingredients. In particular, there is a need for such compositions and methods that avoid the introduction of nitrite, the use of which has been the subject of extended controversy. There also remains a need for high moisture compositions and procedures related to food products containing meat and vegetables in a sauce that inhibit the growth of pathogenic microorganisms, and the production of toxins by them, using natural or innocuous ingredients. The present invention addresses these needs.

SUMMARY OF THE INVENTION

The present invention provides a stabilized preparation of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized preparation of cooked meat and vegetables comprising cooked meat, vegetables, sauce, and nisin-containing whey. In an important embodiment, the nisin-containing whey is prepared by inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. In an alternative embodiment, the nisin-containing whey is obtained from the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized preparation of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition. The invention also provides a method of making a stabilized preparation of cooked meat and vegetables in a sauce, that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked meat that includes preparing a composition comprising meat and nisin-containing whey, sealing the cooked composition into packaging, and cooking the composition, whereby the growth of a pathogenic microorganism is inhibited. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in food compositions comprising cooked meat and vegetables in a sauce that includes preparing a composition comprising meat, vegetables, sauce, and nisin-containing whey, cooking the composition, and sealing the cooked composition into packaging, whereby the growth of a pathogenic microorganism is inhibited. The stabilized food products of this invention do not require, and preferably do not contain, preservatives or stabilizers such as added nitrite salts.

In important embodiments of the preparation and methods of the invention, the growth of microorganisms chosen from the group consisting of Clostridium botulinum, C. perfringens, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, and Enterococcus faecalis is inhibited, and in a more preferred embodiment, the inhibited microorganism is C. botulinum. In yet additional preferred embodiments, the cooked meat is beef, pork, lamb, poultry, fish, seafood, or a mixture thereof, more preferably, the cooked meat is poultry such as turkey, chicken, duck, or a mixture thereof; yet more preferably, the poultry is turkey or chicken. In further preferred embodiments, the stabilized preparation additionally includes a gravy, and furthermore contains no nitrite salts. In additional preferred embodiments of the preparation and methods, the nisin-containing whey is added to the cooked meat or cooked meat-gravy combination in a proportion from about 10 to about 50 percent by weight, and more preferably this proportion is about 25 to about 35 percent by weight. In further preferred embodiments, the stabilized preparation includes cooked meat and vegetables in a high moisture sauce. In additional preferred embodiments of the preparation and methods, the nisin-containing whey is added to the cooked meat-vegetable combination in a proportion from about 2 to about 50 percent by weight, and more preferably this proportion is about 5 to about 15 percent by weight. Preferably, the amount of nisin-containing cultured whey added to cooked meat, cooked meat/gravy combination, or cooked meat/vegetable combination is sufficient to provide at least about 150 IU nisin/g, more preferably about 200 to about 1200 IU nisin/g, and most preferably about 300 to about 700 IU nisin/g. The vegetables include yellow, orange, and red vegetables, such as carrots, various type of peppers, broccoli, various types of peas and pea pods, cauliflower, onions, tomatoes, mushrooms, zucchini, corn, celery, asparagus, green beans, water chestnuts, bamboo shoots, various types of oriental vegetables, and the like.

BRIEF DESCRIPTION OF THE DRAWING

FIG. 1 provides a flow chart illustrating a process for the production of nisin-containing cultured whey.

FIG. 2 provides another flow chart illustrating another process for the production of nisin-containing cultured whey.

DETAILED DESCRIPTION OF THE INVENTION

This invention relates to a stabilized preparation of cooked meat, and to methods of preserving cooked meat and of inhibiting the growth of pathogenic microorganisms in preparations of cooked meat. This invention also relates to a stabilized preparation of cooked meat and vegetable combinations, especially cooked meat and vegetable combinations in high moisture sauces, and to methods of preserving cooked meat and vegetable combinations and of inhibiting the growth of pathogenic microorganisms in such cooked meat and vegetable combinations. The preparation and methods have as their central feature the use of nisin-containing whey as the component responsible for the stabilizing activity in the processed meat preparations and/or meat-vegetable combinations. The preservative and stabilizing effects of nisin-containing whey find application in the preparation of other food products in addition to stabilized meat and meat/vegetable products. These include stabilized fermented dairy products, mayonnaise-type spreads, and cream cheese products. Disclosures of these inventions, which are related to the instant application, appear in issued patents entitled “Stabilization of Fermented Dairy Compositions Using Whey from Nisin-Producing Cultures”, U.S. Pat. No. 6,136,351 (Oct. 24, 2000); “Stabilization of Mayonnaise Spreads Using Whey from Nisin-Producing Cultures”, U.S. Pat. No. 6,113,954 (Sep. 5, 2000); and “Stabilization of Cream Cheese Compositions Using Nisin-Producing Cultures”, U.S. Pat. No. 6,110,509 (Aug. 29, 2000), all of which are hereby incorporated by reference in their entireties.

For purposes of this invention, the term “nisin-containing whey” is intended to include the whey product, separated from the curd, derived from a nisin-producing culture. Generally, such a nisin-containing whey is obtained by any of a variety of equivalent procedures involving fermentation of a dairy product using a nisin-producing microorganism. In one such procedure, a pasteurized dairy product such as milk or whey is first inoculated with the nisin-producing microorganism. After a curds in whey suspension is obtained, the curds and whey can be separated by any conventional technique, including, for example, centrifugation, filtration, and the like. This method effectively removes most or essentially all of the microorganisms in the nisin-containing whey. In an alternative procedure, the nisin-containing whey is obtained from the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. In this procedure, after the pH of the fermentation has fallen to about 5.5, the pH is maintained at this value for 8 to 10 hrs before allowing the pH to drop further. The nisin-containing whey is then employed in the products and methods of this invention.

It is shown in the related U.S. Pat. No. 6,136,351 (Oct. 24, 2000) entitled “Stabilization of Fermented Dairy Compositions Using Whey from Nisin-Producing Cultures” that nisin-containing whey has effects on nonpathogenic microorganisms beyond those obtained by addition of a purified preparation of nisin. Furthermore, it is shown in Example 2 that nisin-containing whey contains, or preserves, a significant concentration of lactate characteristic of whey. Thus nisin-containing whey may in general be understood to contain both nisin and lactate.

The fermenting cultures capable of producing nisin-containing whey have the potential of secreting many fermentation products into the medium, namely, into the whey of the culture. Thus, in addition to nisin and lactate, there may be further components present in nisin-containing whey produced by the fermentations yielding this whey. Among such components may be certain substances which contribute to the beneficial properties of the preservable preparations of the invention, and to the beneficial effects of the methods of the invention. Without wishing to limit the scope of this invention, therefore, the term “nisin-containing whey” encompasses all components contained therein, both those currently known and those which may remain uncharacterized at the present time, that contribute to the beneficial attributes of the present invention.

As used herein, “nisin-containing whey” also relates to the whey described above that has subsequently been reduced in volume to a more concentrated liquid, or that has been completely dried, by evaporation, lyophilization, or comparable procedures. The term relates additionally to such a concentrated or dried whey that is subsequently reconstituted, either partially or completely, by the addition of water or a water-containing composition.

Stabilization of the meat and/or meat-vegetable compositions against the hazardous proliferation of pathogenic microorganisms is shown in the present invention to result from the incorporation of nisin-containing cultured whey in such foods. The nisin-containing cultured whey may be prepared, as generally illustrated in FIG. 1, by the sequential steps of (i) preparing an aqueous composition comprising sweet whey from the fermentation of a cheese, whey protein concentrate, and a protein hydrolysate; (ii) fermenting the aqueous composition with a nisin-producing culture until the pH attains about 5.5; (iii) maintaining the pH of the fermenting composition at about 5.5 for 8-10 hrs; and (iv) allowing the pH of the fermenting composition to drop to 4.8 or lower. Alternatively, nisin-containing cultured whey used in this invention may be obtained using a procedure, as generally illustrated in FIG. 2, that includes the following steps: (i) pasteurizing a dairy liquid such as milk, whether whole milk, partially defatted milk or skim milk, (ii) cooling and inoculating the liquid with a culture of a nisin-producing microorganism, (iii) incubating until the pH has fallen to a range of 4.4 to 4.8 as a result of the fermentation, whereupon a suspension of curds in liquid whey is formed, and (iv) separating the curds from the whey, for example by centrifugation or filtration. An example of a nisin-producing microorganism is Lactococcus lactis subsp. lactis. The resulting whey is the nisin-containing cultured whey of the invention. After collecting the nisin-containing cultured whey, it may be used as is, or it may be centrifuged in order to use the supernatant only, or a concentrate may be prepared by evaporation of the whole fermented whey. Generally nisin-containing cultured whey concentrates are preferred since it is generally easier to control the moisture content of the resulting products to the desired levels by adding water. Preferably such nisin-containing cultured whey concentrates have a solids content greater than about 30 percent and a nisin activity greater than about 5000 IU/g; more preferably such nisin-containing cultured whey concentrates have a solids content about 40 to about 50 percent solids and a nisin activity greater than about 10,000 IU/g.

As used herein, “cooked” meat, “cooked vegetables,” or “cooking” relate to heating the meat or vegetables which are the subject of the present invention in the presence of high humidity or liquid water to a temperature and for a time sufficient to cook the meat or vegetables (i.e., to convert them from their raw starting state to the cooked state). Commonly the temperature employed or the time of treatment, especially with regard to meat, are sufficient to raise the internal temperature to a particular value, or within a particular range of values, which is considerably below the boiling point of water. Such temperatures therefore may not be sufficient to kill or inactivate certain heat resistant pathogenic microorganisms, in particular their spores. A specific microorganism of concern in this regard is C. botutinum.

As used herein, the term “stabilized preparation” as applied to cooked meat or cooked meat-vegetable combinations relates to a preparation which has been treated so that the growth of pathogenic microorganisms that may contaminate the preparation is inhibited or is retarded, or in which the production of toxins by such microorganisms is inhibited or retarded.

As used herein, “gravy” relates to gravies and sauces incorporated into the meat or meat-vegetable preparations in order to impart flavor and favorable organoleptic properties to it. The gravy provides a preferred composition for the incorporation of the nisin-containing whey into the stabilized preparations and in implementing the methods of the invention. This is readily accomplished by replacing some or all of the water that would otherwise be used to constitute the gravy by the nisin-containing whey of the invention. In addition, the gravies and sauces may contain other components that are commonly employed in their preparation. Such ingredients are widely known among food chemists.

Meats that are to be used in this invention may be obtained from mammalian sources such as beef, pork, and lamb, as well as from poultry, vertebrate fish, and nonvertebrate seafood. In important embodiments of the present invention, the meat is beef or poultry, and in particular the poultry is turkey or chicken. In general, the meat employed in the methods of the invention may be either raw or already cooked prior to use in the present methods. The vegetables that are to be used in the present invention include yellow, orange, and red vegetables. In important embodiments of the present invention, the vegetables include carrots, various type of peppers, broccoli, various types of peas and pea pods, cauliflower, onions, tomatoes, mushrooms, zucchini, corn, celery, asparagus, green beans, water chestnuts, bamboo shoots, various types of oriental vegetables, and the like.

As shown in related U.S. Pat. No. 6,136,351 (Oct. 24, 2000) entitled “Stabilization of Fermented Dairy Compositions Using Whey from Nisin-Producing Cultures”, nisin-containing whey has beneficial effects when incorporated into fermented dairy products such as yogurts, buttermilks, and sour creams. Yogurt is generally made by fermenting milk with a culture that contains thermophilic organisms such as Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). Additional cultures such as Lactobacillus acidophilus and bifidobacteria may also be included. Conventional fermented dairy products such as these continue to form acidic products, and in some cases, to develop bitterness, upon storage over times routinely involved in shipping them, selling and domestic storage. The addition of nisin-containing whey to such fermentations inhibits these undesired effects, conferring beneficial stability and taste to the products. These effects may not be ascribable to the presence of lactate in the nisin-containing whey, however, because all lactic fermentations by their nature produce lactic acid and yet are not stable to storage.

These effects on dairy products furthermore cannot be achieved by the addition of purified nisin to the products. Introducing purified nisin in milk prior to fermentation (Bayoumi, Chem. Mikrobiol. Technol. Lebensm., 13:65-69 (1991)) or following fermentation (Gupta et al., Cultured Dairy Products Journal, 23: 17-18 (1988); Gupta et al., Cultured Dairy Products Journal, 23: 9-10 (1989)) only partially inhibited the rate of post-fermentation acidification, and the yogurt continued to become more acidic throughout its shelf life. Thus nisin alone is not capable of preventing continued acidification; as shown in the Examples below, nisin-containing whey is required to achieve these results. It may be inferred that nisin-containing whey may also contain additional components currently not identified that contribute to the attainment of these beneficial effects. As noted above, the lactate found in nisin-containing whey cannot be considered responsible for these properties.

Stabilization of foods such as cooked meats and/or cooked meat-vegetable combinations against the hazardous proliferation of pathogenic microorganisms is shown in the present invention to result from the incorporation of nisin-containing whey in such foods. The Examples demonstrate that cooked meats formulated with gravy compositions and/or meat-vegetable combinations prepared using the nisin-containing whey of the invention inhibit the production of toxins upon challenge with the spores of Clostridium botulinum, whether proteolytic or nonproteolytic. Control samples containing purified nisin and lactate are ineffective in conferring this protective benefit upon challenged samples.

The nisin-containing whey used in this invention may be obtained using a procedure that includes the following steps: (i) pasteurizing a dairy liquid such as milk, whether whole milk, partially defatted milk or skim milk, (ii) cooling and inoculating the liquid with a culture of a nisin-producing microorganism, (iii) incubating until the pH has fallen to a range of 4.4 to 4.8 as a result of the fermentation, whereupon a suspension of curds in liquid whey is formed, and (iv) separating the curds from the whey, for example by centrifugation or filtration (see FIG. 2). Alternatively, nisin-containing whey may be prepared by the sequential steps of (i) preparing an aqueous composition comprising sweet whey from the fermentation of a cheese, whey protein concentrate, and a protein hydrolysate; (ii) fermenting the aqueous composition with a nisin-producing culture until the pH attains about 5.5; (iii) maintaining the pH of the fermenting composition at about 5.5 for 8-10 hrs; and (iv) allowing the pH of the fermenting composition to drop to 4.8 or lower. An example of a nisin-producing microorganism is Lactococcus lactis subsp. lactis. The resulting whey is the nisin-containing whey of the invention.

In order to prepare the stabilized meats of the invention, the meat is combined with a gravy or sauce that is formulated using an effective amount of the nisin-containing whey derived from a nisin-producing culture as a portion or all of the aqueous component contained therein. Generally, such effective amounts may range from about 70 to about 90 percent of the gravy or sauce. In addition, the gravy or sauce may contain flavorings including herbs and spices, colorings, thickening agents including starches, pectins, and similar polysaccharides, fats or oils, and emulsifiers. It may also be supplemented with inorganic salts of lactic acid. The gravy or sauce components are combined and cooked to a temperature in the range of about 170 to about 200° F., preferably to about 190° F., and then cooled to a refrigerated temperature such as about 40° F.

The meat used in the food preparation may be either raw or already cooked prior to combination with the gravy or sauce. Cooking prior to incorporation into the preparation generally entails heating the meat to a temperature in the range of about 150 to about 180° F., preferably about 160° F., and then cooling to a refrigerated temperature of about 40° F. In general, the meat may be various cuts of beef, veal, pork, or lamb. It may also be a poultry meat, which may be by way of nonlimiting example, turkey, chicken, or duck. The meat may also be a seafood product, such as a vertebrate fish or an invertebrate shellfish. In significant embodiments of the invention, the meat is beef or poultry, and in particularly important embodiments the poultry is turkey or chicken.

The gravy or sauce is combined with the meat to be used in the food preparation. In important applications of the method, the final product in which the preparation of the invention appears is a single serving contained in a flexible pouch, for example, one made of a plastic film. Therefore the meat, when it is to be incorporated into such a product, is sliced or otherwise reduced into portions appropriate for such a final product. The gravy and meat are combined in proportions ranging from about 20 percent gravy/80 percent meat to about 60 percent gravy/40 percent meat, preferably about 35 percent gravy/65 percent meat.

The gravy-meat combination is then cooked in order to make the final preparation. For example, the final preparation may be a plastic pouch containing a serving of gravy-meat mixture. In such a case, the mixture is introduced into the pouch and sealed after drawing a vacuum. The gravy-meat mixture is then cooked until its temperature attains a temperature in the range from about 150 to about 180° F., preferably to a temperature of about 165° F. This may be accomplished by heating in a bath, or using a heat source, maintained at a temperature of about 190° F. The heating step may endure for a time ranging from about 10 min to about 60 min, and preferably lasts about 30 min. At the conclusion of the heating step, the product is cooled to a refrigerated temperature of about 40° F.

This invention also allows the preparation of meat and vegetable combinations in a high moisture, high pH sauce which are shelf-stable at refrigeration temperatures and which can readily be prepared by the consumer in, for example, a microwave oven or a boiling water bath. Preferably, both the meat and vegetables are cut into bite-size or other appropriate pieces (e.g., about ¼ to about 1 inch pieces). The meat pieces and the vegetables can be blanched in the nisin-containing whey to allow penetration of the stabilizing effect into the core of the meat and vegetable pieces. Normally such blanching is at a temperature of about 100 to about 140° F. for about 4 to about 8 minutes. More preferably, the vegetable and meat pieces are blanched at a temperature of about 115 to about 125° F. for about 5 to about 6 minutes. Either before or after blanching, the desired sauce can be added to the meat and vegetable pieces. The meat, vegetables, and sauce combination is then cooked until its temperature attains a temperature in the range from about 160 to about 200° F., preferably to a temperature of about 190° F. This may be accomplished by heating in a bath, or using a heat source, maintained at a temperature of about 190 to about 212° F. The heating step may endure for a time ranging from about 3 min to about 20 min, and preferably lasts about 10 min. Preferably, the mixture is also heated to a temperature exceeding about 190° F. for about 60 to about 120 seconds to destroy or inactivate non-proteolytic spores. For the meat-vegetable compositions, it is generally preferred that the meat is at least partially cooked prior to addition of the vegetables to prevent overcooking the vegetables. At the conclusion of the heating treatment, the product is packaged and cooled to a refrigerated temperature of about 40° F. Preferably, the mixture is introduced into a suitable pouch or other container and sealed after drawing a vacuum.

Preferably the sauce is high moisture (e.g., about 70 to about 90 percent) and high pH (e.g., about 4.5 to about 6.0). Since the meat and vegetables are fully hydrated and are contained in a high moisture environment during storage, they can be easily warmed prior to consumption. Normally, the meat, vegetable, and sauce combination contains about 15 to about 30 percent meat, about 10 to about 30 percent vegetables, and about 30 to about 60 percent sauce. In general, the meat may be various cuts of beef, veal, pork, or lamb. It may also be a poultry meat, which may be by way of nonlimiting example, turkey, chicken, or duck. The meat may also be a seafood product, such as a vertebrate fish or an invertebrate shellfish. Preferably, the meat is beef or poultry, and more preferably, the poultry is turkey or chicken. Suitable vegetables include a wide variety of green, yellow, orange, and red vegetables. Such vegetables include, for example, carrots, various types of peppers, broccoli, various types of peas and pea-pods, cauliflower, onions, tomatoes, mushrooms, zucchini, corn, celery, asparagus, green beans, water chestnuts, bamboo shoots, various types of oriental vegetables, and the like.

EXAMPLES

General Methods. Aerobic plate count was performed using the procedure outlined in Bacteriological Analytical Manual (U.S. Food and Drug Administration), 8th Edition, 1995, Chapter 3. The plating medium used was brain heart infusion (BHI) agar. Streptococcus salivarius subsp. thermophilus (ST) was enumerated on M17 agar (Atlas, R. M., 1993, Handbook of Microbiological Media, CRC Press, Inc., Pages 148, 532, 621). Lactobacillus bulgaricus (LB) was enumerated on MRS agar (Atlas, ibid.). The plates for ST and LB were incubated anaerobically at 104° F.C for two days. The nisin producing lactococci were enumerated on BHI agar, incubated anaerobically at about 86° F. for two days. Anaerobic plate count was performed using prepoured McClung's Egg Yolk agar. The sample was spread plated and incubated 48 hours at 86° F. in a Coy Anaerobic Chamber.

Nisin activity in the fermented milk was determined by the method of Fowler et al. (Techn. Series Soc. Bacteriol. 8:91-105 (1975)). The strain L. lactis subsp. cremoris that is sensitive to nisin was used as an indicator. Nisaplin™, a standardized preparation of nisin (10⁶ units/g) from Aplin and Barrett, was used as the standard to determine nisin activity in various preparations. Each assay plate had nisin standards.

Toxin extraction was done on each sample by using the procedure for botulinal toxin (Bacteriological Analytical Manual (U.S. Food and Drug Administration) 8th Edition, 1995, Chapter 17). A Tekmar Stomacher 400 Lab Blender and sterile bags were used for maceration of samples in gel phosphate buffer. Standard mouse bioassays and toxin confirmations were performed as outlined in the FDA's Bacteriological Analytical Manual.

Example 1

This example illustrates the production of nisin-containing whey from a nisin-producing culture. The significant steps involved are shown schematically in FIG. 1. A nisin-producing culture was inoculated at 5×10⁶ CFU/ml in pasteurized skim milk cooled to 86° F. The mixture was allowed to incubate for about 16 hours and was then cooled to about 40-45° F. The fermented milk had about 8.0×10⁸ CFU/ml of the cultured bacteria, a pH of about 4.4 to 4.6, and a titratable acidity of 0.75 percent. It contained nisin equivalent activity of about 1300 international units/ml as determined by well assay using a nisin-sensitive strain of Lactococcus lactis subsp. cremoris. The cultured milk was centrifuged to separate the whey from the curd and the nisin-containing whey removed. A detailed comparison between the fermented milk and the resulting whey is given in Table 1. The whey contained more than about 100-fold fewer CFU/ml of the nisin-producing microorganisms compared to the fermented milk culture while still preserving the full nisin activity of the fermented milk. The curd retained more than 99 percent of the lactococcus counts determined for whey and curd together.

TABLE 1 Characteristics of Centrifuged Nisin-Containing Whey Obtained from Lactococcus-Fermented Skim Milk Fermented Whey Curd pH 4.43 4.45 4.5 Titratable acidity 0.75% 0.54% — Culture count 8.0 × 10⁸ CFU/ml 6.6 × 10⁶ CFU/ml 3.9 × 10⁹ CFU/g Nisin equivalent 1300 IU/ml 1300 IU/ml 600 IU/g activity

Example 2

This example also illustrates the preparation and properties of a nisin-containing whey derived from a nisin-producing culture. Milk was fermented with approximately 5×10⁶ CFU/g nisin-producing lactococci until the culture attained a pH of 4.43. The fermented milk was then centrifuged at 10,000 rpm for 15 minutes and the supernatant (i.e., whey) was recovered. The whey had a pH of 4.45 and a nisin activity of about 1300 IU/ml (essentially the same values as in the fermented milk prior to centrifugation). The whey had a culture population of 6.6×10⁶ CFU/ml (as compared to 8.0×10⁸ CFU/ml in the original fermented milk; see Table 1). The whey recovered from a dairy fermentation of nisin-producing microorganisms has a titer of nisin-producing lactococci that is less than about 1 percent of that of the fermentation prior to separation of the whey.

In a second run, a skim milk/whey mixture was fermented at pH 5.5 for about 8-10 hours and then allowed to acidify further to a pH of about 4.6. The resulting nisin-containing whey from a pH controlled propagation had a pH of about 4.65, a lactate concentration of about 13.05 g/L, and a nisin activity of aobut 2,100 U/g.

Example 3

This example provides a process for producing nisin-containing cultured whey yielding a high level of nisin equivalent activity. This example is essentially the process illustrated in FIG. 1. Sweet whey from fermentations of cheeses such as Swiss cheese, Parmesan cheese, mozzarella cheese, or cheddar cheese is fortified with whey protein concentrate (WPC) and a protein hydrolysate which may be, for example N-Z amine™ or soy protein hydrolysate. The components are blended with water as shown:

Cheese whey (Krafen ™) 3.8% (total solids basis) WPC 2.9% Protein hydrolysate 0.1% Water 93.2%

The blended formulation (pH about 6.1 to about 6.25) is pasteurized, cooled, and inoculated with a culture containing about 10⁸ to 10⁹ CFU/g nisin-producing microorganisms to a level of about 10⁶ CFU/g. The fermentation is allowed to proceed to pH 5.5 with stirring, which requires about 7 to 8 hrs. The pH is then maintained at pH 5.5 for 8 to 10 hrs by the addition of concentrated NaOH by means of a pH controller. The pH regulation is then stopped and the pH allowed to drop to pH 4.8 or lower, at about 22 hrs of total fermentation time. This resulting preparation has a nisin activity of about 2500 IU/g. If necessary it may be centrifuged in order to use the supernatant only, or the whole fermented whey may be used directly, or a concentrate may be prepared by evaporation of the whole fermented whey.

Example 4

Preparation of Gravy.

The ingredients for a representative gravy formulation are shown in Table 2. For botulinum challenge studies (see Examples 8 and 9), turkey flavor, spices and color were omitted from the formulation (column 2).

TABLE 2 Formulation of Gravy Actual (grams) Percent Nisin-containing whey 1308.64 81.79 Nonfat dry milk 107.68 6.73 COFLO 67 starch 61.60 3.85 Sodium lactate 17.76 1.11 Potassium lactate 7.52 0.47 Total of actual product tested 1503.20 93.95 Turkey flavor 135035 — 2.50 Spice mix — 3.45 Caramel — 0.10 Total from formula 100.00

The nisin-containing whey prepared as in Example 2 and having a pH of 4.5 was weighed into a tared pan. Nonfat dry milk was then dissolved in the mixture, followed by the addition of the starch with stirring, and finally the sodium lactate and potassium lactate. The pan was heated slowly with constant stirring to 190° F., then cooled. A control sample was prepared in the same manner except that cold water was used in place of the nisin-containing whey. The pH of the gravy made with nisin-containing whey was 5.57; the control gravy made with water had a pH of 6.6.

Example 5

Formulation of Cooked Turkey and Preparation of Turkey and Gravy Sealed in Pouches.

The composition used to prepare cooked turkey breast is shown in Table 3.

TABLE 3 Turkey Composition Ingredient Weight (g) Percent Turkey Breast Halves 42.11 64.79 Ground Breast 7.42 11.41 Potassium Chloride 0.24 0.37 Sodium Lactate 2.03 3.13 Potassium Lactate 0.68 1.05 Sodium Chloride 0.40 0.61 Sodium Tripolyphosphate 0.20 0.30 Water 11.92 18.34 TOTAL 65.00 100.00

The raw turkey is combined with the other ingredients and cooked at 160° F. It is then chilled to 40° F. and sliced. Gravy (either gravy made with nisin-containing whey or control gravy) is prepared according to the formula in Example 4. It is cooked to 190° F. and cooled to 40° F. The gravy is added to the turkey (35 percent gravy/65 percent turkey by weight) and mixed. The turkey-gravy mixture is filled into pouches and heat sealed after drawing a vacuum. The sealed pouches are cooked to 165° F. in 190° F. water for 30 min, and cooled to 40° F.

Example 6

Clostridium botulinum Strains used in the Challenge Studies.

The following strains (see Table 4) were blended to prepare inocula of C. botulinum for use in the challenge studies with turkey preserved using nisin-containing whey.

TABLE 4 C. botulinum strains Used in Challenge Studies Proteolytic Strains Non-Proteolytic Strains Strain Spore Count/ml Strain Spore Count/ml 33A 2.6 × 10⁵ 17B ˜3 × 10⁵ 36A 5.4 × 10⁴ Alaska Type E ˜3 × 10⁵ 62A 1.3 × 10⁵ Beluga Type E ˜3 × 10⁵ 213B 3.7 × 10⁵ 53B 2.0 × 10⁵ ACC1B 3.4 × 10⁵

No growth of the spores was observed on brain-heart infusion agar incubated under aerobic conditions. Thus the spore suspensions were essentially free of aerobic spores. For the proteolytic strains, 1 ml aliquots of each of the strains were combined and heat-shocked at 80° C. for 10 min. This suspension was assayed under anaerobic conditions on McClung's egg yolk agar and found to contain 10⁵ spores/ml. For the non-proteolytic strains, 1 ml aliquots of each of the strains were combined and heat-shocked at 60° C. for 13 min. This suspension was assayed anaerobically on McClung's egg yolk agar and shown to contain 10⁵ spores/ml. Finally, 1 ml each of the proteolytic and non-proteolytic suspensions was added, in separate bottles, to 99 ml unbuffered sterile water to yield 2×10³ CFU/ml. 5 ml of this 10³/ml inoculum was added to 100 grams of the turkey-gravy product to achieve about 100 spores/g.

Example 7

Nisin Treatment.

For nisin treatment of turkey and inclusion in gravy, 3.6 grams of Nisaplin™ (10⁸ nisin lU/g) were suspended in 3000 grams of sterile water. Assay for nisin activity yielded 1500 IU/g. Turkey slices were dipped in the nisin suspension for 90 seconds. Turkey gravy was made according to the formula in Example 4 (Table 2), using water (control), a nisin suspension in water, as well as with nisin-containing whey. The turkey and gravy food mixture was also prepared using these variations. The pH and nisin activity in these preparations are shown in Table 5.

TABLE 5 pH and nisin activity in experimental turkey and gravy compositions. Gravy Gravy and Turkey pH Nisin (IU/g) pH Nisin (IU/g) Control 6.5-6.7 ND 6.33-6.44 ND Nisin 6.29 850 6.38 450 Suspension Nisin-containing 5.57 900 6.12 130 Whey ND = none detected

Example 8

Clostridium botulinum Challenge Study Using Gravy Supplemented with Purified Nisin.

Turkey and gravy mixed compositions were prepared using a control gravy containing water and lactate, and gravy containing purified nisin (Nisaplin™, Aplin & Barrett Ltd., Trowbridge, England), according to the formulas presented in Examples 4 and 5.

Separate bacterial challenge studies were implemented for inocula of non-proteolytic strains of C. botulinum and of proteolytic strains of C. botulinum. The bacterial inocula contained the strains disclosed in Example 6. A heat shocked suspension of the respective spores (1 ml at about 1×10⁵/ml) was added to 10 ml sterile water. This entire suspension was then blended with 800 g of a control or experimental turkey and gravy composition that had been prepared according to Examples 4 and 5. The spore count in the resulting products is about 100 spores/g. They were incubated at 86° F. for various periods of time, and assayed for pH, nisin concentration, aerobic colony count, anaerobic colony counts for non-proteolytic and for proteolytic strains of C. botulinum, and by a mouse bioassay for botulinum toxin production. The results are shown in Table 6.

TABLE 6 Efficiency of Nisin as an Inhibitor of Clostridium botulinum Growth and Toxin Production in Turkey and Gravy 0 Days at 86° F. 2 Days at 86° F. 3 Days at 86° F. Turkey and Gravy Control (No nisin) Product pH 6.33 6.27 6.32 Nisin Concentration (U/g) ND NT NT Aerobic Background (CFU/g) <10 150 >10³ C. botulinum Nonproteolytic (CFU/g) uninoculated <10 <10 <10 inoculated 190 6.3 × 10⁴ 9.5 × 10⁵ C. botulinum Proteolytic (CFU/g) uninoculated <10 <10 <10 inoculated 100 ≧3.0 × 10⁵ ≧3.0 × 10⁶ Mouse bioassay toxin assay uninoculated negative negative negative Nonproteolytic negative positive positive inoculated Proteolytic inoculated negative positive positive Turkey and Gravy With Added Nisin Product pH 6.35 6.24 6.35 Nisin Concentration (U/g) 450 100 120 Areobic Background (CFU/g) <10 <10 <10 C. botulinum Nonproteolytic (CFU/g) uninoculated <10 <10 <10 inoculated 210 ≧3.0 × 10⁵ 9.9 × 10⁶ C. botulinum Proteolytic (CFU/g) uninoculated <10 <10 <10 inoculated 160 ≧3.0 × 10⁵ ≧3.0 × 10⁶ Mouse bioassay toxin assay uninoculated negative negative negative Nonproteolytic negative positive positive inoculated Proteolytic inoculated negative positive positive

The results in Table 6 show that turkey and gravy prepared with nisin added to the gravy develops the same or higher C. botulinum count as does the control turkey and gravy, by day 2 of incubation at 86° F. Likewise, the appearance of botulinum toxin is the same for the experimental sample and the control sample. This is so even though the product was prepared to contain commercial nisin at about two times the nisin activity of product made with cultured whey (see Example 9). These results indicate that inclusion of commercial nisin offers no benefit in inhibiting the growth of C. botulinum and the production of botulinum toxin.

Example 9

Clostridium botulinum Challenge Study Using Gravy Supplemented with Nisin-Containing Whey.

Turkey and gravy mixed compositions were prepared using a control gravy containing water and lactate, and gravy formulated with nisin-containing whey, according to the formulas presented in Examples 4 and 5. The remainder of the experiment was conducted in the same way as set forth in Example 8 for gravy containing purified nisin. The results are shown in Table 7.

TABLE 7 Efficiency of Cultured Whey as an Inhibitor of Clostridium botulinum Growth and Toxin Production in Turkey and Gravy Non-proteolytic suspension: 1.3 × 10⁵ CFU/ml Proteolytic suspension: 2.3 × 10⁵ CFU/ml Turkey and Gravy Control (No nisin) Time (Hours) at 86° F.  0 18  24 30 36 42  48  54 60  66  72  86 Product pH  6.44 6.27  6.30 6.30 6.31 6.26  6.23  6.20 6.25  6.32  6.29  6.26 Nisin Concentration (U/g) ND NT ND NT NT NT ND NT NT NT ND NT Aerobic background (CFU/g)  60* NT  20* NT NT NT  1.7 × NT NT NT  >1.0 × NT  10⁵*  10⁵* C. botul. Non-proteolytic (CFU/g) Uninoculated <10 NT <10 NT NT NT <10 <10 NT <10 <10 <10 Inoculated 370 NT 100 NT NT NT 250 370 NT  9.0 ×  5.2 ×  1.0 ×  10⁴  10⁵  10⁶ C. botul. Proteolytic (CFU/g) Uninoculated <10 NT <10 NT NT NT <10 <10 NT <10 <10 <10 Inoculated 340 NT 430 NT NT NT  1.5 ×  6.1 × NT  3.3 ×  6.9 × NT  10⁵  10³  10⁵  10⁷ Mouse bioassay toxin results: Uninoculated — — — — — — — — — — — — Non-proteloytic Inoculated — — — — + + + NT + NT + + Proteolytic Inoculated — — — — — — — + + + + + Turkey and Gravy with Nisin-Containing Whey Time (Hours) at 86° F.  0 18  24 30 36 42  48 60  66  72  86  94  158 Product pH  6.12 6.06  6.05 6.04 6.06 6.00   5.98 6.00  6.07  6.00  5.98  6.10  6.08 Nisin Concentration (U/g) 130 NT 100 NT NT NT  100 NT NT 100 NT NT ˜76 Aerobic background (CFU/g)  50* NT  20* NT NT NT  30* NT  <10 <10  10* <10  10* C. botul. Non-proteolytic (CFU/g) Uninoculated <10 NT <10 NT NT NT  <10 NT  <10 <10 <10 <10 <10 Inoculated 390 NT 160 NT NT NT  <10 NT  <10 780 110 <10 120 C. botul. Proteolytic (CFU/g) Uninoculated <10 NT <10 NT NT NT  <10 NT  <10 <10 <10 <10 <10 Inoculated 250 NT  40 NT NT NT 1600 NT <100  5.3 × ≧3.0 ×  5.2 ×  1.3 ×  10⁵  10⁶  10⁵  10⁶ Mouse bioassay toxin results: Uninoculated — — — — — — — — — — — — — Non-proteloytic Inoculated — — — — — — — — † † † NT NT Proteolytic Inoculated — — — — — — — — — — — Key: *Bacillus spp.; ND is “none detected”; NT is “not tested”; — indicates “Toxin Absent”; † indicates “Toxin Present.”

The results in Table 7 show that use of the nisin-containing whey of the invention resulted in a delay of toxin production, compared to the control which contains lactate. In the control samples growth of nonproteolytic C. botulinum was not seen until 66 hours, although the samples produced toxin by 36 hours. In the samples formulated with nisin-containing whey the nonproteolytic C. botulinum showed some growth at 72 hours but the samples became toxic at 66 hours. Growth of proteolytic strains in the control formulation was noted at 48 hours, but toxin was not detected until 54 hours. The proteolytic C. botulinum in samples with nisin-containing whey grew to high numbers by 72 hours but the toxin was not detected until 94 hours. It was noted that a small level of Bacillus present in the control preparations grew to a high population in the control in 48 hours. In the samples formulated with nisin-containing whey the growth of Bacillus was inhibited at least until 158 hours. Thus the cultured whey-containing product delayed toxin production by the significant intervals of 30 hours (nonproteolytic strains) and 40 hours (proteolytic strains) as compared to the respective controls.

Example 10

Preparation of Sage Roasted Chicken and Vegetables.

Chicken, vegetables, and a sauce were prepared using the following formulation:

Ingredient Amount (%) Waxy Maize Starch 1.7 Roast Chicken Flavor 5.2 Onion (Granulated) 0.7 Garlic (Granulated) 0.35 Salt 0.4 Black Pepper 0.1 Sage 0.05 Thyme 0.05 Marjoram 0.1 Water 50.81 Chicken Breast (IQF) 17.3 Onion (Diced IQF) 4.3 Carrots (Julienne IQF) 6.1 Green Beans (Cut IQF) 8.7 Nisin-Containing Whey (48%) 4.2

The nisin-containing whey and a portion of the water (about 75 percent of the total) were combined in a scraped surface/low agitation/steam jacketed kettle and heated to about 120° F. The chicken (about ½ inch pieces) were added and marinated at about 120° F. for about 5 minutes. The vegetable pieces were then added and marinated at about 120° F. for about 5 minutes. The starch, other dry ingredients, spices, and remainder of the water were mixed together at about 100° F. in a separate mixer to form the sauce. The sauce was then added to the meat and vegetable mixture. The meat, vegetable, and sauce combination was then cooked to 190° F. for 2 minutes and then, still hot, placed in 6 oz plastic pouches and vacuum sealed. The sealed pouches were then cooled to 40° F. in a spiral cooler. The use of nisin-containing whey enables a reduction in the amount of starch required to achieve the desired texture and viscosity of the finished product. Although not wishing to be limited by theory, it is though that this is due to the ability of the proteins in the whey to bind water at elevated temperatures. Additionally, the use of nisin-containing whey generally imparts a clean flavor with little or no aftertaste.

Clostridium botulinum challenge studies were carried out on the resulting products using essentially the same techniques as described in Examples 8 and 9. The following results were obtained:

TABLE 8 Efficiency of Cultured Whey as an Inhibitor of Clostridium botulinum Growth and Toxin Production in Sage Roasted Chicken and Vegetables Proteolytic suspension: 1.0 × 10⁵ CFU/ml Time (Hours) at 86° F.  0 18  24 30 36 42  48 54 60 66  72 78 84  96 Sage Chicken-Vegetable Control (No nisin) Product pH  5.67 NT  5.73 NT NT NT  5.38 NT NT NT NT NT NT NT Nisin Concentration (U/g) NT NT NT NT NT NT NT NT NT NT NT NT NT NT Aerobic background (CFU/g) 200* NT  1.0 × NT NT NT  >1.0 × NT NT NT NT NT NT NT  10⁵*  10⁶* C. botul. Proteolytic (CFU/g) Uninoculated <104 NT NT NT NT NT NT NT NT NT NT NT NT NT Inoculated 190 NT NT NT NT NT NT NT NT NT NT NT NT NT Mouse bioassay toxin results: Uninoculated — — — — — — — — — — NT NT NT NT Proteolytic Inoculated — — — — † † † † † † NT NT NT NT Sage Chicken-Vegetable with 1% Nisin-Containing Whey Product pH  5.69 NT  5.53 NT NT NT  5.73 NT NT NT  5.68 NT NT NT Nisin Concentration (U/g) 220 NT 220 NT NT NT 210 NT NT NT 200 NT NT NT Aerobic background (CFU/g)  20* NT <10 NT NT NT <10 NT NT NT  2.8 × NT NT NT  10⁵* C. botul. Proteolytic (CFU/g) Uninoculated <10 NT NT NT NT NT NT NT NT NT NT NT NT NT Inoculated 150 NT NT NT NT NT NT NT NT NT NT NT NT NT Mouse bioassay toxin results: Unincolated — — — — — — — — — — — — NT NT Inoculated — — — — — † † † † † † † NT NT Sage Chicken-Vegetable with 2% Nisin-Containing Whey Product pH  5.62 NT  5.67 NT NT NT  5.60 NT NT NT  5.57 NT NT  5.58 Nisin Concentration (U/g) 330 NT 310 NT NT NT 300 NT NT NT 300 NT NT NT Aerobic background (CFU/g)  30* NT <10 NT NT NT <10 NT NT NT <10 NT NT <10 C. botul. Proteolytic (CFU/g) Uninoculated <10 NT NT NT NT NT NT NT NT NT NT NT NT NT Inoculated 110 NT NT NT NT NT NT NT NT NT NT NT NT NT Mouse bioassay toxin results: Uninoculated — — — — — — — — — — — — NT NT Proteolytic Inoculated — — — — — †† † † † † † † NT NT Key: *Bacillus spp.; ND is “none detected”; NT is “not tested”; — indicates “Toxin Absent”; † indicates “Toxin Present,” †† indicates low level toxin present.

A separate sage chicken-vegetable product containing 3 percent nisin-containing whey (about 350 units nisin/g) was subjected to a Clostridum botulinum challenge at various temperatures, including dairy case temperatures (i.e., about 55° F.). The product had a moisture content of 81.3 percent, a pH of 5.31, A_(w) of 0.999, and a salt content of 0.79 percent. The following results were obtained:

TABLE 9 Sage Chicken-Vegetables with 3% Nisin-Containing Whey 24 hrs 1 wk at at Weeks at 55° F. Initial 86° F. 65° F. 2 4 6 8 Product pH 5.31 5.46 5.49 5.36 5.42 5.44 5.55 Nisin Concentration (U/g) 350 310 275 275 NT 300 300 Aerobic background (CFU/g) 40* <10 <10 <10 NT 10* 70* C. botul. Proteolytic (CFU/g) Uninoculated <10 NT NT NT NT NT NT Inoculated 150 NT NT NT NT NT NT Mouse bioassay toxin results: Uninoculated — — — — — — — Proteolytic Inoculated — — — — — — — *Bacillus spp.

The results in Table 8 show that use of the nisin-containing whey of the invention resulted in a delay of toxin production, compared to the control, at 86° F. The results in Table 9 indicate that nisin-containing whey of the invention can provide significant shelf life increases at normal refrigeration temperatures.

Example 11

Preparation of Grilled Sirloin Beef Tips and Vegetables.

Beef, vegetables, and a sauce were prepared using the following formulation:

Ingredient Amount (%) Water 40.8 Beef Strips 25.0 Garlic Powder 0.03 Onion (Grilled IQF) 10.1 Wine Powder (Burgandy) 0.2 Ground Black Pepper 0.03 Dry Dijon Mustard 0.1 Salt 0.13 Beef Broth Powder 0.6 Waxy Maize Starch 2.5 Caramel Color 0.05 Grill Flavorings 0.07 Mushrooms (Bits & Pieces IQF) 12.1 Roasted Red Bell Peppers 4.0 (Diced IQF) Nisin-Containing Whey (48%) 4.2

The nisin-containing whey and a portion of the water (about 80 percent of the total) were combined in a scraped surface/low agitation/steam jacketed kettle and heated to about 120° F. The beef strips (about ¾ inch long pieces) were added and marinated at about 120° F. for about 5 minutes. The vegetable pieces were then added and marinated at about 120° F. for about 5 minutes. The starch, other dry ingredients, spices, and remainder of the water were mixed together at about 100° F. in a separate mixer to form the sauce. The sauce was then added to the meat and vegetable mixture. The meat, vegetable, and sauce combination was then cooked to 190° F. for 2 minutes and then, still hot, placed in 6 oz plastic pouches and vacuum sealed. The sealed pouches were then cooled to 40° F. in a spiral cooler. The use of nisin-containing whey enables a reduction in the amount of starch required to achieve the desired texture and viscosity of the finished product. Although not wishing to be limited by theory, it is though that this is due to the ability of the proteins in the whey to bind water at elevated temperatures. Additionally, the use of nisin-containing whey generally imparts a clean flavor with little or no aftertaste.

Clostridium botulinum challenge studies were carried out on the resulting products using essentially the same techniques as described in Examples 8 and 9. The following results were obtained:

TABLE 10 Efficiency of Cultured Whey as an Inhibitor of Clostridium botulinum Growth and Toxin Production in Grilled Sirloin Beef Tips and Vegetables Proteolytic suspension: 1.0 × 10⁵ CFU/ml Time (Hours) at 86° F.  0 18  24 30 36 42  48 54 60 66  72 78 84  96 Grilled Sirloin Beef Tips-Vegetables Control (No nisin) Product pH  5.70 NT  5.57 NT NT NT  5.42 NT NT NT  5.00 NT NT NT Nisin Concentration (U/g) NT NT NT NT NT NT NT NT NT NT NT NT NT NT Aerobic background (CFU/g)  70* NT  >1.0 × NT NT NT NT NT NT NT NT NT NT NT  10⁶* C. botul. Proteolytic (CFU/g) Uninoculated <10 NT NT NT NT NT NT NT NT NT NT NT NT NT Inoculated 110 NT NT NT NT NT NT NT NT NT NT NT NT NT Mouse bioassay toxin results: Uninoculated — — — — — — — — — — — NT NT NT Proteolytic Inoculated — — — † † † † † † † † NT NT NT Grilled Sirloin Beef Tips-Vegetables with 1% Nisin-Containing Whey Product pH  5.70 NT  5.72 NT NT NT  5.73 NT NT NT  5.27 NT NT  5.31 Nisin Concentration (U/g) 240 NT 240 NT NT NT 220 NT NT NT 220 NT NT NT Aerobic background (CFU/g)  30* NT <10 NT NT NT <10 NT NT NT  >1.0 × NT NT NT  10⁶* C. botul. Proteolytic (CFU/g) Uninoculated <10 NT NT NT NT NT NT NT NT NT NT NT NT NT Inoculated 100 NT NT NT NT NT NT NT NT NT NT NT NT NT Mouse bioassay toxin results: Uninoculated — — — — — — — — — — — — — NT Proteolytic Inoculated — — — — — † † † † † † † † NT Grilled Sirloin Beef Tips-Vegetables with 2% Nisin-Containing Whey Product pH  5.75 NT  5.69 NT NT NT  5.62 NT NT NT  5.63 NT NT 5.64 Nisin Concentration (U/g) 340 NT 340 NT NT NT 330 NT NT NT 310 NT NT NT Aerobic background (CFU/g)  20* NT <10 NT NT NT <10 NT NT NT <10 NT NT <10 C. botul. Proteolytic (CFU/g) Uninoculated <10 NT NT NT NT NT NT NT NT NT NT NT NT NT Inoculated 120 NT NT NT NT NT NT NT NT NT NT NT NT NT Mouse bioassay toxin results: Uninoculated — — — — — — — — — — — — — NT Proteolytic Inoculated — — — — — †† † † † † † † NT NT Key: *Bacillus spp.; ND is “none detected”; NT is “not tested”; — indicates “Toxin Absent”; † indicates “Toxin Present,” †† indicates low level toxin present.

A separate grilled sirloin beef tips-vegetable product containing 3 percent nisin-containing whey (about 350 units nisin/g) was subjected to a Clostridum botulinum challenge at various temperatures, including dairy case temperatures (i.e., about 55° F.). The product had a moisture content of 79.8 percent, a pH of 5.63, A_(w) of 0.983, and a salt content of 1.75 percent. The following results were obtained:

TABLE 11 Sirloin Beef Tips-Vegetables with 3% Nisin-Containing Whey 24 hrs 1 wk at at Weeks at 55° F. Initial 86° F. 65° F. 2 4 6 8 Product pH    5.63    5.64    5.72    5.78    5.66    5.73    5.68 Nisin 350 350 350 275 NT 320 300 Concentration (U/g) Aerobic back-   10*   10*   10*   20* NT   20*   30* ground (CFU/g) C. botul. Proteolytic (CFU/g) Uninoculated <10 NT NT NT NT NT NT Inoculated 140 NT NT NT NT NT NT Mouse bioassay toxin results: Uninoculated — — — — — — — Proteolytic — — — — — — — Inoculated *Bacillus spp.

The results in Table 10 show that use of the nisin-containing whey of the invention resulted in a delay of toxin production, compared to the control, at 86° F. The results in Table 11 indicate that nisin-containing whey of the invention can provide significant shelf life increases at normal refrigeration temperatures. 

That which is claimed is:
 1. A stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey, wherein the stabilized food product contains sufficient nisin-containing whey to provide at least about 150 IU nisin/g.
 2. The stabilized food product described in claim 1, wherein the nisin-containing whey is prepared by a process comprising the steps of (i) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism; (ii) incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed; and (iii) separating the whey from the whey and curd mixture, wherein the separated whey is the nisin-containing whey.
 3. The stabilized food product described in claim 1, wherein the nisin-containing whey is prepared by a process comprising the sequential steps of (i) preparing an aqueous composition comprising sweet whey from the fermentation of a cheese, whey protein concentrate, and a protein hydrolysate; (ii) fermenting the aqueous composition with a nisin-producing culture until the pH attains about 5.5; (iii) maintaining the pH of the fermenting composition at about 5.5 for 8-10 hrs; and (iv) allowing the pH of the fermenting composition to drop to 4.8 or lower, wherein the resulting composition comprises the nisin-containing whey.
 4. The stabilized food product described in claim 1, wherein the meat product inhibits the growth of microorganisms chosen from the group consisting of Clostridium botulinum, C. perfringens, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, and Enterococcus faecalis.
 5. The stabilized food product described in claim 4, wherein the microorganism is C. botulinum.
 6. The stabilized food product described in claim 1, wherein the stabilized food product contains sufficient nisin-containing whey to provide about 200 to about 1200 IU nisin/g.
 7. The stabilized food product described in claim 6, wherein the stabilized food product contains sufficient nisin-containing whey to provide about 300 to about 700 IU nisin/g.
 8. The stabilized food product described in claim 1, wherein the cooked meat is beef, pork, lamb, turkey, chicken, duck, fish, seafood, or a mixture thereof.
 9. The stabilized food product described in claim 8, wherein the cooked meat is chosen from the group consisting of beef, turkey, chicken, or a mixture thereof.
 10. The stabilized food product described in claim 1, wherein the vegetables are selected from the group consisting essentially of carrots, peppers, broccoli, peas, pea-pods, cauliflower, onions, tomatoes, mushrooms, zucchini, corn, celery, asparagus, green beans, water chestnuts, and bamboo shoots.
 11. The described in claim 1, wherein the stabilized food product contains essentially no added nitrite salts.
 12. A method of making a stabilized food product, said method comprising the steps of (i) preparing a composition comprising meat, vegetables, sauce, and nisin-containing whey, and (ii) cooking the composition; wherein the stabilized food product contains sufficient nisin-containing whey to provide at least about 150 IU nisin/g.
 13. The method described in claim 12, wherein the nisin-containing whey is prepared by a process comprising the steps of (i) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism; (ii) incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed; and (iii) separating the whey from the whey and curd mixture, wherein the separated whey is the nisin-containing whey.
 14. A method as described in claim 12, wherein the nisin-containing whey is obtained by a process comprising the sequential steps of (i) preparing an aqueous composition comprising sweet whey from the fermentation of a cheese, whey protein concentrate, and a protein hydrolysate; (ii) fermenting the aqueous composition with a nisin-producing culture until the pH attains about 5.5; (iii) maintaining the pH of the fermenting composition at about 5.5 for 8-10 hrs; and (iv) allowing the pH of the fermenting composition to drop to 4.8 or lower, wherein the resulting composition comprises the nisin-containing whey.
 15. The method described in claim 12, wherein the meat product inhibits the growth of microorganisms chosen from the group consisting of Clostridium botulinum, C. perfringens, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, and Enterococcus faecalis.
 16. The method described in claim 15, wherein the microorganism is C. botulinum.
 17. The method described in claim 12, wherein the stabilized food product contains sufficient nisin-containing whey to provide about 200 to about 1200 IU nisin/g.
 18. The method described in claim 17, wherein the stabilized food product contains sufficient nisin-containing whey to provide about 300 to about 700 IU nisin/g.
 19. The method described in claim 12, wherein the meat is beef, pork, lamb, turkey, chicken, duck, fish, seafood, or a mixture thereof.
 20. The method described in claim 19, wherein the meat is chosen from the group consisting of beef, turkey, chicken, or a mixture thereof.
 21. The method described in claim 12, wherein the stabilized food product contains essentially no added nitrite salts.
 22. The method described in claim 12, wherein the vegetables are selected from the group consisting essentially of carrots, peppers, broccoli, peas, pea-pods, cauliflower, onions, tomatoes, mushrooms, zucchini, corn, celery, asparagus, green beans, water chestnuts, and bamboo shoots.
 23. A method of inhibiting the growth of pathogenic microorganisms in a food product containing cooked meat, vegetables, and sauce, said method comprising the steps of (i) preparing a composition comprising meat, vegetables, sauce, and nisin-containing whey, (ii) cooking the composition, and (iii) sealing the composition into packaging; wherein the amount of nisin-containing whey is effective to inhibit the growth of pathogenic microorganisms.
 24. The method described in claim 23, wherein the nisin-containing whey is prepared by a process comprising the steps of (i) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism; (ii) incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed; and (iii) separating the whey from the whey and curd mixture, wherein the separated whey is the nisin-containing whey.
 25. A method as defined in claim 23, wherein the nisin-containing whey is obtained by a process comprising the sequential steps of (i) preparing an aqueous composition comprising sweet whey from the fermentation of a cheese, whey protein concentrate, and a protein hydrolysate; (ii) fermenting the aqueous composition with a nisin-producing culture until the pH attains about 5.5; (iii) maintaining the pH of the fermenting composition at about 5.5 for 8-10 hrs; and (iv) allowing the pH of the fermenting composition to drop to 4.8 or lower, wherein the resulting composition comprises the nisin-containing whey.
 26. The method described in claim 23, wherein the microorganisms are chosen from the group consisting of Clostridium botulinum, C. perfringens, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, and Enterococcus faecalis.
 27. The method described in claim 26, wherein the microorganisms are C. botulinum.
 28. The method described in claim 23, wherein the food product contains sufficient nisin-containing whey to provide about 200 to about 1200 IU nisin/g.
 29. The method described in claim 28, wherein the food product contains sufficient nisin-containing whey to provide about 300 to about 700 IU nisin/g.
 30. The method described in claim 23, wherein the meat is beef, pork, lamb, turkey, chicken, duck, fish, seafood, or a mixture thereof.
 31. The method described in claim 30, wherein the meat is chosen from the group consisting of beef, turkey, chicken, or a mixture thereof.
 32. The method described in claim 23, wherein the food product contains essentially no added nitrite salts.
 33. The method described in claim 23, wherein the vegetables are selected from the group consisting essentially of carrots, peppers, broccoli, peas, pea-pods, cauliflower, onions, tomatoes, mushrooms, zucchini, corn, celery, asparagus, green beans, water chestnuts, and bamboo shoots. 